High Protein Sweet Potato Traybake
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 sweet potato
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- 2 large handfuls of kale
- 480g canned black beans
- 100g defrosted frozen edamame beans
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 390°F.
Step 2
Place the sweet potato cubes onto a baking tray. Drizzle lightly with olive oil, sprinkle with ground cumin, cinnamon, smoked paprika and a pinch of salt. Using clean hands, rub the oil and spices into the sweet potatoes until evenly coated. Bake in the oven for 40–45 minutes, turning halfway through to ensure even cooking.
Step 3
While the sweet potatoes are roasting, make the dressing. Pour all of the ingredients into a medium bowl and whisk until smooth and creamy. Add salt to taste.
Step 4
Place the kale into a medium bowl and add ½ teaspoon of olive oil. Massage gently for 1 minute, until darkened and reduced. Add the drained black beans and edamame beans and toss to combine.
Step 5
Once the sweet potatoes have been cooking for 30 minutes, remove from the oven, add the kale and beans to the tray and bake for a further 10 minutes. Remove and serve ½ in a bowl, drizzled with ½ of the tahini mustard dressing and a sprinkling of sesame seeds, if desired. Reserve the remainder of the oven-baked vegetables, beans and dressing for lunch on day 7 of the plan.
Step 6
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